This sherry sauce is a quick and easy pan sauce that can go over so many different dishes, but is especially nice with crab cakes.
Course:
Sauces
Cuisine:
American
Keyword:
Seafood Sauce, Sherry, Sauces, Pan sauce, Entertaining Recipes
Servings: 4
Calories: 158 kcal
-
1
shallot
minced
-
½
cup
dry sherry
-
½
cup
heavy cream
-
1
teaspoon
Dijon mustard
-
salt and freshly ground black pepper
-
1
tablespoon
butter
-
½
teaspoon
chopped fresh tarragon
-
Melt the butter in a small saucepan over medium heat. Sauté the shallot until it just starts to brown. Pour in the sherry and scrape up any brown bits on the bottom of the pan. Simmer until the liquid has reduced by half. Add the heavy cream and Dijon mustard and continue to simmer until the sauce thickens. Season to taste with salt and freshly ground black pepper.
-
If you want a very smooth sauce, strain the sauce through a fine strainer before proceeding. Otherwise, just stir in the butter and tarragon and serve.
Nutrition Facts
Sherry Sauce
Amount Per Serving
Calories 158
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g40%
Cholesterol 48mg16%
Sodium 52mg2%
Potassium 64mg2%
Carbohydrates 2g1%
Vitamin A 525IU11%
Vitamin C 0.5mg1%
Calcium 25mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.